Cauliflower Onion Soup

This rich and creamy soup is simple to prepare and tastes out of this world. The caramelized onions really give it some substance - the perfect end to a cold winter day. Feel free to omit chickpeas if serving as a side dish.

Preheat oven to 450°F. Toss the cauliflower and parsnips in the coconut oil, and sprinkle with minced garlic. Spread in single layer on a sheet pan. Roast for 20-25 minutes, until the tips begin to turn brown.

On the stovetop, caramelize the onion. Slice into thin strips, and sauté over low heat with 1 teaspoon coconut oil and pinch of Celtic salt. Stir every few minutes, until onions begin to brown.